15 g (1/2 oz) butter, plus extra for buttering the muffins
200 g (7 oz) spinach leaves
4 muffins, split in half
3 tablespoons chopped parsley
200 ml (7 fl oz) jar hollandaise sauce
salt and pepper
Half-fill a small saucepan with water and bring to the boil. Meanwhile, melt the butter in a large saucepan, add the spinach and cook over a medium heat, stirring, for 1–2 minutes until wilted. Season with salt and pepper.
Toast the muffins, cut-side up, under a preheated medium grill until lightly browned. Meanwhile, poach the eggs, 2 at a time, in the boiling water and cook for 1–2 minutes until the whites are firm and the yolks soft.
Butter the warm muffins, then divide the spinach between them and top with an egg. Mix the parsley into the hollandaise and spoon over the eggs. Serve with ground black pepper.